Euphorbia Hirta

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THE ANALYSIS OF STEVIA AND SUGAR ON THE SHELF LIFE AND THEIR POTENTIAL FOR DIABETICS IN NON-CARBONATED DRINK

ABSTRACT
The objective of this experiment is to discover the effect of Stevia and sugar on the shelf life of a non-carbonated drink. This is important because if manufacturers need to sell drink that use stevia and sugar as sweetness in non-carbonated drink, the information found in this experiment would be essential for proper knowledge, precautions, and efficiency. The following hypothesis will be utilized: the non-carbonated drink that made with a sugar substitute will take longer to decompose compared to the drinks made with refined sugar. Thus, the Diabetics becoming more safe to consume the non-carbonated drink. Four trials are carry out, where the three independent variables are Refined Sugar, Stevia, and Nothing will be placed in Bio chambers with a carbon dioxide sensor, an oxygen sensor, and a thermometer. The carbon dioxide and oxygen sensors are attach to the Vernier Logger pro software that automatically recorded data every hour for five days. The temperature will be recorded manually once every day. The data will be averaged and analysed to determine whether the hypothesis is rejected or accepted. The non-carbonated drink make with sugar had the lowest decomposing rate. The results analysed using a one-way ANOVA test (alpha=0.05). Respectively, by using ANOVA table the significance different between the types of sugar will be determined.

INTRODUCTION
Consumption of non-carbonated drinks plays a major role in a variety of diseases like obesity, diabetes and cancer (Xavier et al., 2007), partly due to the presence of high levels of sucrose. Lately, attention has been given to low-sugar as well as low-calorie based products. Consumers have also moved beyond choosing food and drinks simply to maintain their healthy and choose the drinks that have long shelf life or not difficult to spoil by the microbes. They are now seeking to optimize performance and reduce the risk, or delay the onset of diseases, with functional foods and drinks. Alternative sweeteners including fructose, polydextrose, and aspartame are commonly used by the beverage industry as replacement for sucrose in soft drink. Production of drinks that can maintain the healthy is very important. However, besides concerning the healthy, the product also should have long shelf life to satisfy the consumers. Thus, this experiment will be conducted to show the effects of sugar and Stevia on the shelf life of a non-carbonated drink will be determined. The independent variables will be chosen because they are the most well-known and most widely used substitutes. Sugar is sucrose, the white crystalline sugar refined from cane or beet juice by removing away all its vitamins, minerals, protein, fibre, water, and other synergists (HPS-Online). White sugar is a man-made product that causes the pancreas to secrete unnaturally large amounts of insulin, which is needed to break down the sugars. Large sugar consumptions will steal nutrients from other places in your body, causing a lack of nutrients, which can be very harmful. Sugar is the backbone of many diseases today, one of the more serious ones being diabetes. When consuming sugar, you should always regulate the amount of intake into the body, but that also goes along with most man made products in the food industry today, meaning that most, if not all processed foods can be very harmful to the body. An all-natural substance, Stevia, is an herb used in either a powder or liquid form that is “30 times sweeter than sugar” and is a “safe alternative” to sugar and synthetic sugars (stevia.com). All sugar substitutes used are safe for diabetics. This study is helpful to this project because it indicates that shelf life can be affected by different ingredients that are taken out or replaced, just like in the experiment by Gelinas and Guillet, the shortening was replaced with butter, and the glucose...
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